If you have never used mustard powder before here are a few tips. Just add a little water to make a spicy paste similar to a strong condiment, add a little vinegar to the paste to get something more like a "normal yellow mustard". Cooking it will change its flavor and kill a lot of the heat it has, so if you want it for its spicy side add it close to the end.
We use it a lot in our house, from salad dressing, deviled eggs, and even rubs/marinades for meat.
Yeah, rubbing meat with mustard is good. I just havent thought about stocking any.
I have alot of garlic and black pepper in 2.5 cans. For long term storage, its getting hard to even find them anymore. I guess some more mylar and o2 are in my buy list.
You might already have it but do you have corning/canning salts and Corning Spice? For the salts I mean specifically the Nitrites (Sodium Nitrate and Sodium Nitrite, and Saltpeter/Potassium Nitrate) that make the corned beef and fat the way it is.
We (mostly me) love corned beef, cabbage, and potatoes and its so much cheaper to make it at home.
yep, have lots of salts.
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